Ham Sui Gok (咸水角) are Cantonese fried dumplings made with a chewy glutinous rice dough and a savory pork filling.You may recognize them from dim sum carts or your favorite Chinese bakery! A Classic Dim Sum Item  The term “glutinous rice dumpling” is one that we’ve used before to describe sticky rice zongzi (粽子), which involve stuffing sticky rice and other goodies inside reed leaves and boiling them until they’re gooey, molten, and fragrant.  Ham Sui Gok is quite different.They’re more like a classic dumpling in that you make a dough, roll it out, add a dollop of filling, and wrap it closed.  But Ham Sui Gok also aren’t like regular dumplings or jiǎozǐ (饺子).

The key difference is in the dough and how we cook them.The dough is made of glutinous rice flour—a little bit like mochi.The Ham Sui Gok are deep-fried so that the dough cooks up perfectly translucent and chewy, and the outside has a satisfying crust when you bite into it.

The filling is also pre-cooked, giving it a drier, more separate texture rather than an emulsified homogenous one.  In all likelihood, you’re here because you can’t find a good Ham Sui Gok near you, or you’re very particular about finding the best one!  These are crisp and light on the outside, chewy on the inside, and the filling has all the right flavors from pork, shiitake mushrooms, dried shrimp, and salted turnips.The result is even greater than the sum of its parts!  My

Read More